Wara Einab or Dolma

Name: Wara Einab or Dolma
Ingredients: 8 ounces preserved or fresh grape leaves; 1 1/4 cups long-grain rice; 2 to 3 tomatoes, peeled and chopped; 1 large onion, finely chopped, or 4 tablespoons finely chopped scallions; 2 tablespoons finely chopped flat-leaf parsley; 2 tablespoons crushed dried mint; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; Salt and pepper; 2 tomatoes, sliced (optional); 3 or 4 cloves garlic; 2/3 cup extra-virgin olive oil; 1 teaspoon sugar; Juice of 1 lemon, or more

14 ingredients

23 steps

Ingredients

8 ounces preserved or fresh grape leaves
1 1/4 cups long-grain rice
2 to 3 tomatoes, peeled and chopped
1 large onion, finely chopped, or 4 tablespoons finely chopped scallions
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons crushed dried mint
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Salt and pepper
2 tomatoes, sliced (optional)
3 or 4 cloves garlic
2/3 cup extra-virgin olive oil
1 teaspoon sugar
Juice of 1 lemon, or more

Directions

1

If using grape leaves preserved in brine, to remove the salt put them in a bowl and pour boiling water over them.
2

Make sure that the water penetrates well between the layers, and leave them to soak for 20 minutes, then change the water twice, using fresh cold water.
3

If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
4

Pour boiling water over the rice and stir well, then rinse under the cold tap and drain.
5

Mix the rice with the chopped tomatoes, onion or scallions, parsley, mint, cinnamon, allspice, and salt and pepper to taste.
6

Stuff the grape leaves with this mixture: Place each leaf on a plate, vein side up.
7

Put one heaping teaspoonful of filling in the center of the leaf near the stem end.
8

Fold the stem end up over the filling, then fold both sides towards the middle and roll up like a small cigar.
9

Squeeze lightly in the palm of your hand.
10

Fill the rest of the leaves in the same way.
11

This process will become very easy after you have rolled a few.
12

Pack the stuffed leaves tightly in a large pan lined with tomato slices or leftover, torn, or imperfect grape leaves, occasionally slipping a whole clove of garlic in between them if you like.
13

Mix the olive oil with 2/3 cup water.
14

Add the sugar and lemon juice, and pour the mixture over the stuffed leaves.
15

Put a small plate on top of the leaves to prevent them from unwinding, cover the pan, and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding water occasionally, a coffee-cupful at a time, as the liquid in the pan becomes absorbed.
16

Cool in the pan before turning out.
17

Serve cold.
18

Add 3 tablespoons raisins or currants and 4 tablespoons pine nuts to the filling.
19

Mix 1/4 teaspoon powdered saffron or turmeric with the olive oil and water before pouring over the stuffed grape leaves.
20

Soak about 1/4 cup dried chickpeas in water overnight.
21

Then crush them in a mortar and add them to the filling.
22

In this case use 1/4 cup less rice.
23

You may also use drained canned chickpeas.